In a bowl, combine the ground chicken, garlic powder, onion powder, 1 piece egg, and bread crumbs, salt and ground black pepper. Mix well. Set aside.

Arrange the long green pepper in the middle of the lumpia wrapper. Cover the pepper with 1 to 2 tablespoons of the ground chicken mixture. Wrap the pepper and chicken mixture. See this egg roll recipe video for guidance. However, you will only need to cover one side completely; the side with the pepper stem should be open so that part of the pepper will be visible.

Heat the cooking oil in a frying pan.

While the oil is being heated, beat an egg in a wide bowl.

Dip the wrapped lumpia in beaten egg then roll over the Panko bread crumbs. Make sure that the lumpia is fully coated with crumbs.

Gently place each piece of lumpia on the frying pan. Fry in low to medium heat for 5 to 6 minutes per side or until the color of the outer part turns golden brown. Note: the oil should be hot enough to fry the lumpia, but not too hot to the point of quickly browning the bread crumbs (250F is good enough). Otherwise, there is a possibility that the chicken will be somewhat raw.

Transfer to a plate line with paper towels. This will absorb the oil.

Arrange in a serving plate.

Serve. Share and enjoy!